Ultimate 4-Layer Vegan Sandwich

by Angela (Oh She Glows) on September 4, 2013


“You’re crazy.”

Those were the encouraging words that came out of Eric’s mouth when I told him I was hoping to post 20 times this month for Vegan Mofo. [Here is my first introductory post + recipe in case you missed it.]

“Twenty TIMES?”


He is right, it is crazy, but I’ve always liked a good challenge. For those of you who don’t know, Vegan Mofo encourages participating bloggers to post each day for the month of September, or at least aim for 20 posts (5 posts a week). I haven’t posted that frequently since I was knee high to a grasshopper!

My normal blog posts usually take me a few days each from start to finish, so I may need a miracle to make this 20 posts in a month thing happen. Or at least, a good streak of recipe testing. Dream big or go home, right? There’s no crying in baseball! err…blogging.

If all goes according to plan you will likely see much more of me this month. How much more is yet to be determined, but one thing is for sure; I am super excited for this month’s theme! I can’t promise I’ll crank out 20 posts, but I will do my best to make you sick of me by the end of the month.


My second recipe for Vegan Mofo is one that I couldn’t wait to share. I’m going to try to hold back the drool while I talk about it. Just be glad this isn’t a video recipe or things could get weird.

I don’t think I’ve ever made a better sandwich than this, vegan or not. Normally, I don’t post sandwich recipes on the blog because I think they are slap together meals, but this…I just had to share.


I often make toasted sandwiches with hummus, avocado, and tomato – they never fail – but this time I wanted to kick things up a few notches with a homemade nut-free pesto. The 4 layers are made up of hummus (I went with Tribe roasted garlic – so obsessed with it right now), avocado, tomato, and homemade Sun-dried Tomato, Hemp, Basil Pesto. Dear lord. Oh, and some red pepper flakes, freshly ground pepper, and sea salt because we’re living on the edge. The only thing I would change next time is to add lettuce for a little crunch – I totally forgot the lettuce while sitting on the ground lining up toasted bread slices to photograph. Priorities?

This is serious business, this sandwich creation.


The homemade pesto commands the taste bud’s attention with its tangy, flavourful ingredients – sun-dried tomatoes, lemon, basil, garlic – oh yea! It’s a new fav. Thanks to the hemp seeds it’s nut-free and higher in protein to boot. I actually created this recipe last year, but since I’m not including it in the cookbook anymore I get to share it with you early. Also worth noting – dipping carrot sticks into this pesto is a tasty way to make carrot sticks exciting. Or, the pesto makes enough for 4 sandwiches (2 tbsp per sandwich) or 1 epic, sandwich-of-your-dreams (1/2 cup pesto)…your call. One thing is for sure, you have to make this as soon as possible.


[PS – red pepper flakes are the new party confetti.]

5 from 2 reviews

Ultimate 4-Layer Vegan Sandwich

Vegan, no bake/raw, nut-free, refined sugar-free, soy-free


Toasted sprouted grain bread is slathered with hummus and homemade sun-dried tomato hemp pesto all topped off with sliced avocado, tomato, and red pepper flakes. This is one vegan sandwich that you won't soon forget! Add some lettuce for a nice crunch. This would also be fantastic in a wrap if you don't want to use toasted bread. For a gluten-free option, use gluten-free bread (or wrap) or try serving it wrapped in Bibb lettuce for a grain-free option.

4 sandwiches
Prep time
Cook time
0 Minutes


For the Sun-dried Tomato Hemp Basil Pesto: (makes 1/2 cup)
  • 1 large garlic clove
  • 1 cup fresh basil leaves
  • 1/4 cup oil-packed sun-dried tomatoes (about 6)
  • 1/4 cup hulled hemp seeds
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1-2 tablespoon extra-virgin olive oil, to taste
  • 1/4 teaspoon fine grain sea salt, or to taste
  • Freshly ground black pepper, to taste
For the sandwich:
  • sprouted-grain bread (or wraps or Bibb lettuce)
  • 2 tablespoons hummus
  • 2 tablespoons Sun-dried Tomato Hemp Basil Pesto (from above)
  • 1/2 avocado, thinly sliced
  • 1-2 thin tomato slices
  • lettuce
  • pinch of red pepper flakes
  • pinch of salt & pepper


  1. For the pesto: Mince garlic in a food processor. Add the rest of the pesto ingredients and process until the pesto is smooth, stopping to scrape down the bowl as needed.
  2. Toast the bread in a toaster.
  3. Spread bread with hummus and pesto (one on each). Layer on the avocado, tomato, and lettuce. Sprinkle on red pepper flakes, salt, and pepper. Slice in half and enjoy!

Nutrition Information


Note: I use Food for Life Ezekiel sprouted grain bread.



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{ 47 comments… read them below or add one }

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Alex @ Kenzie Life September 7, 2013 at 12:36 pm

Oh wow. This sandwich. This might be my favorite month of yours yet!


Sherry September 7, 2013 at 8:53 pm

Yummy! Can’t wait to make this. So glad you are back and looking forward to getting sick of you in Sept :)


Ttrockwood September 7, 2013 at 8:54 pm

So excited you’re doing MoFo!!
Sandwich recipes are totally blog worthy- we all can use new ideas.
This pesto sounds really amazing! How did you know i just bought hemp seeds at costco???


Maria September 8, 2013 at 7:38 am

This looks amazing! Hummus and avocado are a winning combination for me every time!
Yesterday for lunch I toasted some sourdough and topped with avocado mashed with a little lime juice, some chopped cherry tomatoes and a drizzle of basil olive oil- so delicious :)


Rachel September 8, 2013 at 12:39 pm

Thank you for reintroducing hulled hemp seeds into our rotation!! Our kids are anaphylactic to tons of food items so finding allergy friendly sources of protein and fat is always difficult. I made the most delicious vegan zucchini hemp chocolate muffins mmmmmmmm! All thanks to you :)


Sara September 8, 2013 at 7:04 pm

I have been following your blog for years now … recently I can’t help but notice just HOW amazing your photography has become. I am in awe of pretty much every picture you take. You have some serious talent. (The food looks good too … I’ve been thinking of your pink smoothie since you posted about it … tomorrow is the day :))


Angela (Oh She Glows) September 8, 2013 at 8:06 pm

Aw Sara, thank you so much! That totally made me smile ear to ear :) Hope u enjoy the smoothie if you make it!


Barbara September 9, 2013 at 11:37 am

Looks amazing!
What do you recommend making with pumpkin seed butter? Just bought some but the flavour is a bit strong for me and was wondering what to put it in?

THanks , barb


Richele September 9, 2013 at 1:47 pm

Wow your blog never ceases to amaze me. Even when i think i have seen the yummiest recipe . . they get yummier :) Mm cannot wait to make this for lunch! xx


Teisha Hinton September 9, 2013 at 2:24 pm

I loved this recipe!! So yummy, thank you for sharing.


Bekah September 10, 2013 at 8:28 am

I love recipes for “slap-together meals,” as I want things that are healthy, filling and tasty but don’t have much time to cook. I also LoVe the Ezekiel sprouted bread line- I think the nutty, toasty flavor of sprouted grain bread is the perfect compliment to creamy avocadoes- plus hummus+pesto= genius!


Karen September 14, 2013 at 9:02 am

Angela, with this recipie, you opened my mind to being creative with sandwiches!! haha…I LOVED IT!


Erin September 16, 2013 at 11:49 am

I made this fantabulous sandwich today and am officially in love!!! Thank you for the awesome recipe!


Marion September 16, 2013 at 12:07 pm

Hi Angie

I am new to your blog and have tried 4 recipes and I am enjoying every bite.!!!!


Charlotte September 17, 2013 at 7:21 pm

I made this sandwich tonight! Yum! And the homemade pesto was great!


Alicia Nicole September 21, 2013 at 5:18 pm

This sandwich looks incredible! I plan to make it and add some lettuce and sprouts for a little crunch. I’m constantly looking for different vegan sandwich options that I can throw together easily and take for lunch. Keep them coming!


Janna September 25, 2013 at 1:34 pm

This is probably the best sandwich I have ever made, thank you so much for posting this recipe! I ate it three times last week and even shared with two of my coworkers who enjoyed it as much as I did. The only thing I did differently was use pine nuts in the pesto instead of hemp seeds, and packed in some shredded carrots and sliced red onion on on the sandwich.


Savannah September 27, 2013 at 9:09 pm

This sandwich was absolutely AMAZING! Thank you for sharing your recipes (:


Ashey October 3, 2013 at 3:59 pm

Well I was putting the pesto together and decided to blend before adding the basil and the sun dried tomatoes. OMG this would be amazing as dressing.


Michelle October 20, 2013 at 12:04 pm

I made this today for lunch. It was fantastic and tasty even though a little heavy in the garlic which I didn’t mind at all. Sandwich ideas are always appreciated. Thank you for sharing this great recipe.


Sheri October 24, 2013 at 11:12 pm

WOW! That pesto on its own is orgasmic!


Audra December 3, 2013 at 3:52 pm

Made this for lunch today…..SIMPLY AMAZING. Boyfriend and I loved it so much, we made a second!


Elissa December 17, 2013 at 10:07 pm

This sandwich is AMAZING! You weren’t kidding when you said it was the best sandwich ever. The flavor of the pesto is to die for!!!


Tiffany January 22, 2014 at 11:00 am

This was absolutely wonderful. So flavorful. Thanks:)


Carol February 18, 2014 at 4:33 pm

To add an additional kick to this, you may want to look into Sabra Italian Herb Hummus. May go really good with the Pesto.


Avigail February 21, 2014 at 11:00 am

Hi, it looks lovely! but if I can’t get my hands on hemp seeds, what can I use instead?


Angela (Oh She Glows) February 22, 2014 at 9:43 am

I would try sunflower seeds? I haven’t tried it but it should be fine for the pesto.


Beth Sowell March 3, 2014 at 11:23 am

Add some bean sprouts and this would be even more perfect! I love hummus and avocado.


Pari March 7, 2014 at 1:48 pm

I made these the other day and my husband said he thought about the sandwich all day long. He’s been requesting an encore ever since. So good!


Kathleen Campbell March 31, 2014 at 12:23 pm

This was such an easy and delicious lunch! It was so filling and healthy, my husband and I loved it!


Cassie May 12, 2014 at 12:13 pm

Holy crap, Angela. I just made this today, and I seriously think this is the best sandwich I have ever eaten.


Emily May 20, 2014 at 3:53 pm

I was singing the praises of this gem to my coworkers today. Then, I couldn’t stop craving it…so guess what’s for dinner at my house on this hot Texas evening?!


Kim May 25, 2014 at 12:35 am

I work for the government and am always a candidate for random drug testing and I am worried about eating hemp seeds because I don’t want to be positive for MJ. Do you have a alternative you like also instead of hemp seeds?


Maddy January 11, 2015 at 2:19 pm

This looks amazing, love the pesto. Adding some sprouts would make this perfect


Stephanie August 29, 2015 at 10:53 am

I used your recipe for the hummus and the pesto and I was so surprised!! Everything was super delicious. I made this sandwich for lunch today and I was a happy camper. This will definitely be in my routine for now on. It was really filling :) Thanks for this!!


Emily January 20, 2016 at 10:46 pm

I had alfalfa sprouts so I threw those on instead of lettuce and it was awesome! One of the best sandwiches I’ve had. Thank you!


Rebecca February 4, 2016 at 10:19 am
Recipe Rating:

We have Wednesday night dinners at my church, and last night was sandwich night. I was asked to contribute 10 sandwiches. My sandwiches are usually pretty basic, but I found this recipe and decided to give it a try. What a hit!! Not only were they absolutely delicious, they looked so pretty cut into triangles and arranged on a platter. Thanks!!


LISA BEAN November 20, 2016 at 10:18 am
Recipe Rating:

We had this recipe many times this past summer. Awesome recipe! Highly recommended! I have made multiple recipes from this website with great results. Thanks for posting.


Angela Liddon November 22, 2016 at 10:14 am

So happy to hear the recipe’s been a hit, Lisa! :)


Dawn February 24, 2017 at 3:28 am


How long do you think the pesto will last once made? I want to make a batch for a week worth of lunches but don’t wish to make it and then let it go to waste.


Angela Liddon March 17, 2017 at 9:43 am

Hi Dawn, I’m not positive as it’s been a while since I made it, but I would guess that it’ll store in the fridge in an airtight container for 4 to 7 days.


Em July 31, 2017 at 6:42 pm

Any suggestions for replacing the tomato? I hate tomatoes, but everything else sounds good


Angela Liddon September 1, 2017 at 1:34 pm

Hi there Em, You could probably simply omit the tomatoes if you’re not a fan! Or, if you’d like to replace them with something, I bet roasted red peppers would be a nice combination. Maybe some onion? Really, feel free to experiment and make this sandwich yours. :)


Carmi June 10, 2018 at 11:19 am

Hello Angela, Thank you for soy-free options. Have you tried cooking with hemp tofu? I can’t buy it in my neck of the woods, perhaps you can. I did contact Manitoba Harvest and they don’t plan on making it any time soon. Tempt (US market) will not ship to Canada. One of your US trips could include a hunt for Tempt.:)


Angela (Oh She Glows) June 10, 2018 at 1:31 pm

Hey Carmi, Oh wow..I’ve never heard of hemp tofu before, but it sounds right up my alley too. :) I will definitely keep my eyes peeled next time I’m in the US.


Erica June 18, 2018 at 3:58 am

I really want to try this! However, I’m allergic to basil. Do you think I could use another herb for the hemp pesto? Or a combination of other herbs?I know that pesto is traditionally made with basil, so this is a toughie!


Angela (Oh She Glows) June 21, 2018 at 1:39 pm

Hey Erica, I think if you used a herb you love it could work. I’m a big cilantro fan so my mind naturally went to that, but I know it’s not everyone’s fave.


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